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Montpelier

    Director, Nutrition and Food Services - Montpelier, United States - The University of Vermont Health Network

    The University of Vermont Health Network
    The University of Vermont Health Network Montpelier, United States

    2 weeks ago

    Default job background
    Regular
    Description

    This is a full-time, benefit eligible position in beautiful Berlin, Vermont Eligible for generous benefit package and relocation assistance. APPLY TODAY

    JOB DESCRIPTION

    Under the supervision of the VP of Support Services, directs food production and service to patients, supervises all Nutrition and Food Services (NFS) staff, Clinical Nutrition Manager, and production/ cafeteria supervisors and managers. Supervises food and supply inventory, storage, usage, purchasing, NFS sanitation and food safety program.

    Duties:

    • Develops, implements, and supervises standards and policies relating to food production, storage, service and sanitation.
    • Assesses workflow, priorities, and resources in the food service area and the Room Service 4 You Patient Dining Program, to assure optimal provision of services. Projects are completed thoroughly and within given time frames and deadlines.
    • Ensures that necessary training and education is provided to cooks, diet office staff, and food service workers. Provides cross training and has backup plans in place for unplanned staff shortages.
    • Maintains current and up-to-date position descriptions and essential functions for NFS staff. Performance evaluations contain clear statements of expectations, examples of specific results achieved, realistic development needs, and implementation plans.
    • Responsible for department sanitation. Monitors updates and trains staff in all areas of sanitation.
    • Ensures that the food services operate in compliance with the standards of the Joint Commission on Accreditation of Health Care Organizations, CMS and with applicable state and local codes.
    • Supports CVMC mission by demonstrating a willingness to improve and change services as the needs of our customers change. Provides objective, constructive input, recommendations, and problem-solving solutions through the performance improvement process. Demonstrates consistent support of the NFS department in interactions with other departments, medical staff, employees and patients.
    • Works proactively with NFS Supervisory team and Clinical Nutrition Manager to identify problems and help find appropriate solutions.
    • Responsible for ordering of all perishable food supplies. Maintains up-to-date order guides. Responsible for maintaining all kitchen storage areas in a sanitary and organized fashion. Collaborates with Sous Chef, cooks, Catering Supervisor in all of these responsibilities.
    • Collaborates with NFS Supervisory Team, Clinical Nutrition Supervisor on menu and recipe development, and assessment of food products and their uses.
    • Maintains confidentiality of all patient and personnel information and records.
    • Provides staffing coverage, as needed.
    • Sits as an active member on various organizational committees, as assigned.
    • Employee will perform their job in a safe manner as defined in any and all applicable CVMC policies specific to the job including, but not limited to, policies addressing: Universal precautions, use of PPE, safe lifting/ergonomics, handling of hazardous materials.
    • Notifies direct supervisor of infractions of policy, procedure, laws and regulations as they are identified. Notifies supervisor's manager of same, if supervisor does not correct or resolve issue within a reasonable timeframe.
    • Performs related duties as required or assigned.
    EDUCATION

    Bachelor's degree in related field or an associate degree and hold an active Certified Dietary Manger (CDM).

    EXPERIENCE

    Five years of food service management in an acute care setting.Demonstrated leadership and supervisory ability required.
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